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This is not (an April Fool’s) Joke: Red Pepper Rosé

The social media world has been a wonderful thing for my dinner repertoire. Even though I own probably 40 cookbooks, the best recipes I make have come from variations on Pinterest favourites, Google searches and most recently, Instagram. Following famous chefs like Jamie Oliver has provided amazing dinner inspiration, and this pasta sauce recipe is no exception.

Much simpler to prepare than you’d imagine and a really nice twist on the standard rosé, this creamy red pepper and feta sauce is a great way to sneak some vegetables in without even noticing them (read: child friendly). I made it with capellini, but I’m sure this sauce would work well with pasta substitutes as well, such as spaghetti squash.

Heat the olive oil in a skillet over medium-high heat. Sauté onion and garlic until soft, about 7-8 minutes. Add in the roasted red peppers, and sauté for an additional 2-3 minutes, until peppers are heated through. Cook pasta according to package directions, drain and set aside.

Remove from heat, place vegetable mixture into a food processor or blender, along with the broth and two cheeses. Combine on low speed until smooth. Add salt and pepper to taste. If sauce is too thick, either add slightly more broth and combine again, or reserve pasta water after cooking pasta. Set aside.

In the same skillet that you previously cooked the onions, sauté the mushrooms until soft. Add in the pasta, then as much sauce as is needed to coat the pasta well. If the sauce is too thick, add a small amount of the reserved pasta water until desired consistency is reached. Add in feta cheese and chopped basil. Serve and enjoy!